2 c. fresh cranberries
1/2 c. chopped pecans
Juice and grated rind of 1 orange
2 tbsp. salad oil
Water
1 egg
1 1/2 tsp. baking soda
1 tsp. salt
2 c. flour

Makes 2 loaves (2 x 3 x 7 1/2 inch). Pick over cranberries, removing any leaves or stems, to measure 2 cups. Rinse and dry on paper toweling. Cut each berry in half. Chop pecans.

Combine orange juice and grated rind in measuring cup. Add salad oil and enough water to measure 3/4 cup. In a bowl, beat egg, add orange juice mixture, sugar, baking powder and soda and salt, mix well. Add flour and stir until just moistened. Fold in cranberries and pecans. Divide between 2 greased and floured pans. Bake at 350 degrees for 50 minutes or until tester is clean and loaf leaves sides of pan. Cool 10 minutes. Then turn unto racks to complete cooling.